Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Broccoli Rabe in Lemon Cream
- + New List
Cookbook
Recipe
Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitterness by using cream and brighten up the flavor with a touch of lemon. I was very pleasantly surprised by the results–an unexpectedly delicious dish.
Yield :
Serves 4
Ingredients
- 1½ pounds broccoli rabe, stems trimmed, cut into short lengths
- Sea salt
- 3 tablespoons unsalted butter
- ¼ cup heavy cream
- 1 teaspoon lemon juice
- Buttered crostini
Directions
Cook the broccoli rabe in abundant salted boiling water until al dente, about 8 minutes. Drain.
Melt the butter in a large sauté pan. Add the rabe and stir well to coat. Add salt to taste and let the flavors meld over low heat for about 5 minutes.
Add the cream and lemon juice. Toss gently and let warm over low heat. Serve surrounded with crisp buttered crostini.
© 2007 Viana La Place
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information includes 1/8 teaspoon of added salt per serving, and does include buttered crostini.
159kcal (8%)
164mg (16%)
29mg (48%)
317mcg RAE (11%)
290mg
32mg
5g
1g
4g
5g
43mg (14%)
344mg (14%)
9g (45%)
15g (23%)
3mg (17%)
Would you like to leave a comment about this recipe?